Zinfandel Sorbet With Poached Pears Recipe
Ingredients
| Zinfandel Sorbet | ||
| 1 envelope Unflavored Gelatine | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| 1 1/4 cups white Zinfandel wine | ||
| Nectar | 1 Can (10oz), poached | |
| 2 cups white Zinfandel wine | ||
| Sugar | 2/3 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| 4 medium Anjou or Bartlett pears, peeled, halved, and cored | ||
Directions
Zinfandel Sorbet: In medium saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
Stir in sugar until dissolved, then stir in remaining ingredients.
Pour into 9-inch square baking pan; freeze 3 hours or until firm.
With electric mixer or food processor, beat mixture until smooth.
Return to pan; freeze 6 hours or until firm.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
Stir in sugar until dissolved, then stir in remaining ingredients.
Pour into 9-inch square baking pan; freeze 3 hours or until firm.
With electric mixer or food processor, beat mixture until smooth.
Return to pan; freeze 6 hours or until firm.
Chef
